Finely chop greens/vegetables with knife or food processor. Pulse for fine pieces, not puree. Smaller the pieces the better.

In large pot or deep side frying pan fry the greens/veggies over high heat with 2 tbsp oil until they reduce a lot and lose most of their green color and turn brownish. Add more oil if needed. Could take about 30-45 mins. Put the fried greens aside.

Rinse lamb and pat dry with paper towel. Cut into bite sized cubes.

In a large stewing pot add 1 tbsp oil and fry onions over med high heat until slightly golden brown.

Add lamb and brown for about 5 mins. Season with salt & pepper, red pepper and tumeric. and let meat fry with onions anouther 5 mins.

Poke holes in the dried lemons and add to pot.

Add 4 cups stock and turn down to medium. Place lid on pot and let simmer for 15 mins.

Add fried greens to pot and stir in well, turn down to med-low, let simmer about 30 mins uncovered. Can put rice on to cook about now.

You can usually find dried lemons and dried fenugreek in a Persian grocery store or deli. It is possible to substitute lemon juice, but it really isn't the same without the dried lemons. The fenugreek can easily be left out without noticing too much.